Gluten Free Peach Cake

[Melissa Burnell]

This is from a Really cool site I just came across, the Gluten Free Goddess. She has some really nice recipes:

Gluten Free Peach Cake

preheat the oven to 350 degrees F. Lightly grease and dust a 9-inch round cake pan with gluten-free flour.

First, you’ll need:

2 cups sliced organic peaches. Set aside.

Whisk together the dry ingredients:

2 cups gluten-free flour blend*
2 teaspoons xanthan gum
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Beat to combine:

2/3 cup light olive oil or Spectrum Organic Shortening
3/4 cup organic light brown sugar
1/4 cup pure maple syrup or agave
2 teaspoons vanilla extract
1 cup organic peach juice or non-dairy liquid or yogurt

Add the wet ingredients to the dry ingredient mix and beat to combine.

Now- you’ll need an egg replacer for two eggs (if you can do eggs- use two large organic happy eggs). My egg replacer is Ener-G Egg Replacer.

For two eggs:

1 tablespoon Energ-G Egg Replacer
4 tablespoons warm water

Whisk till frothy.

Add to the batter and gently combine.

Scoop the cake batter into the pan and spread evenly.

Place the peach slices into the batter in a concentric pattern (or any pattern you prefer).

Make a cinnamon brown sugar topping:

4 tablespoons organic brown sugar
2 tablespoons gluten-free rice flour
2 tablespoons Spectrum Organic Shortening
1/2 teaspoon cinnamon

Rub these ingredients together till a crumbly mixture forms. Sprinkle on top of the peaches.

Place the cake into the center of a preheated oven and bake until firm and golden, and a wooden pick inserted into the center emerges clean- about 25 to 30 minutes.

Cool on a wire rack.

This cake was especially good warm. I wrapped leftover slices in foil and bagged them to freeze for future treats.

Serves 8.

View her notes and Photographs of the cake, etc on her site:

https://glutenfreegoddess.blogspot.com/2007/10/peach-coffee-cake.html

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